Singapore's Char Kway Teow

I was finally able to have a taste of Singapore’s Char Kway Teow!

This photo was taken at the Rasapura Masters at the Marina Bay Sands.
Let me give you a background on the famous Char Kway Teow. The phrase literally means “stir-fried ricecake strips” and it is a popular dish in Brunei, Indonesia, Malaysia, and Singapore. It has been said that it is one of the favorite national dishes in Singapore.
According to Wikipedia, Char Kway Teow is made from flat rice noodles, approximately 1cm in width, stir-fried over very high heat with light and dark soy sauce, chili, shrimp paste, whole prawns, cockles (saltwater clams), bean sprouts, and chopped chives. It is commonly stir-fried with egg, slices of Chinese sausage and fishcake. It is traditionally stir-fried in pork fat, with crisp croutons of pork lard, and commonly served on a piece of banana leaf on a plate.
Just with the list of ingredients, you can already visualize how unhealthy it is. Though I must tell you that is truly has a rich and distinctive taste that would make you crave for more. It’s a good thing though that in Singapore, the dish has evolved into a healthier version with more vegetables and less oil. And what I really liked about it is how the greens and bean sprouts give off a fresh and crunchy texture. Yum yum yum!
Now, the first one I have tried tastes good and I am quite satisfied. I haven’t noticed much prawns but the other ingredients are all there. The small plate costs S$6.00 but when you visit the hawkers, you’ll get a plate for only S$3.00.
Visit this blog to see the Top 5 places which serves the Best Char Kway Teow in Singapore.
Have you ever tried this dish? What do you think of it?
xoxo,
♥ Monique ♥